Jack's Bar-B-Q Sauce Recipe

Hello everyone!

I have been as busy as a Downey woodpecker on an oak tree trying to get my cooker ready to travel, because I will be gone most of April. I am a certified judge for Kansas City Bar-B-Q society and the Memphis Bar-B-Q Network. I will be in Jackson, GA on April 3rd & 4th, cooking in Maynardville , TN on the 10th & 11th, Salisbury, MD on the 17th & 18th and Southaven , MS on the 24th & 25th. Then I’m on to Mountain Home, AR on May 1 & 2, Pulaski, TN on the 8th & 9th and cooking in Servile, TN on the 15th & 16th. Then I get 2 weekends off!
Here is a really good and easy BBQ sauce recipe that my brother used for years. He would not tell it to anyone. Then out of the clear blue sky, he said here I am giving you my sauce recipe. You could have knocked me over with a feather. When I read it, I told him that I should have known that it was easy if he could make it. I got his permission to let it out. So hear ‘tis.

1 Cup apple cider vinegar
1 Cup Catsup
1/2 Cup Sorghum molasses
1/2 Cup brown sugar
2 Tablespoons garlic salt
1 Tablespoon Bell pepper
The recipe calls for 2 Tablespoons of hot red pepper flakes

This is Jack’s recipe down to here. And after that it’s mine.

But I think it makes it too HOT, so I leave out the hot pepper.

I add:
2 teaspoons chili powder
1 teaspoon of dry mustard

Throw it all in a sauce pan and bring to a boil then turn down and let it simmer for 20 minutes. STIR, STIR, STIR! Don’t let it burn. A double boiler would be great!!